One good recipe for cheese stuffed mushrooms is Paula Deen's version from the Food Network. Fresh mushrooms are filled with cream cheese, feta cheese, green onions, spinach and seasonings and then topped with Parmesan cheese before being oven-baked.
To make cheese stuffed mushrooms, remove the stems from 24 fresh mushrooms, and wipe the caps clean using a damp paper towel. Thaw a 10-ounce package of frozen spinach in a colander, squeezing out as much liquid as possible before adding it to a large mixing bowl. Add 2 ounces of cream cheese, 4 ounces of feta cheese and 1/2 cup of finely chopped green onions with the tops. Season the mixture with kosher salt, freshly ground black pepper and garlic powder, and then stir until everything is combined.
Fill each mushroom cap with the cheese mixture, and place them on a baking sheet. Sprinkle grated Parmesan cheese liberally over the tops of the mushrooms. Place them in a preheated 350 F oven and bake for 15 to 20 minutes. Serve these mushrooms warm. This dish pairs well with Chardonnay or other buttery white wines. Any kind of mushrooms can be used to make this recipe, and additional ingredients such as crab meat can be added.